Wednesday, September 7, 2011

Can you believe it’s our second last class for the Term? With all this fabulous warm weather it was a perfect opportunity to make some Thai food. Tantalising, just like the thought of summer…
Had to make a few changes as I couldn’t source any green papaya for the salad. Luckily you can substitute green mango pretty easily in this dish. If you don’t have a mandolin you can make cuts in the flesh and then shred the mango/ papaya with a veggie peeler. Be careful, this can be quite a tricky procedure!SOM TOM: GREEN PAPAYA SALAD
A popular street snack, now a spicy Thai signature dish
Serves: 4 as part of a meal
Preparation time: 15 minutes. Equipment: board, knife, mandolin, mortar and pestle, large mixing bowlIngredients
6 hot Thai chillies, chopped (to taste)4 cloves garlic4 cups unripe papaya(or mango), julienned½ punnet cherry tomato, quartered1 carrot, julienned (optional)½ cup roasted peanuts1 cup snake beans, cut into 2cm piecesSauce:2 limes, juiced3 Tablespoons tamarind water3 Tablespoons mushroom-flavoured soy sauce3 Tablespoons palm sugar½ Tablespoons roasted chilli powder (to taste) Garnish:
Wedge of cabbage
Cucumber slices
Lime wedges Method:
1. Pound the chillies and garlic in the mortar and pestle
2. Add the lime juice, tamarind, soy sauce, palm sugar and mix well
3. Add the snake beans and cherry tomatoes and pound lightly
4. Place mixture in a large mixing bowl
5. Toss through papaya & carrot (if using)
6. Taste and adjust flavours: salty, sweet, sour and chilli
7. Serve with wedge of cabbage, cucumber slices and wedge of lime

About Me

This is my virtual pinboard, a place to post my recipes and sewing projects.
I teach Vegetarian Cooking and Patchwork Quilting. There are never enough hours in the day but fortuntely I can survive on a little sleep!